Vegan Panna Cotta
A wobbly coconut milk and soy milk panna cotta set with agar, served with a raspberry sauce.
Photograph credit: Panna Cotta Dessert by ISO Republic · CC0 1.0 · ISO Republic
How to Cook Vegan Panna Cotta
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Whisk the coconut milk, soy milk, sugar, agar and salt in a pan until smooth, before heating.
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Bring to a boil, then simmer for 2 minutes, stirring. Stir in the vanilla.
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Pour into 6 lightly oiled ramekins and cool for 15 minutes, then chill for at least 4 hours until set.
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Warm the raspberries with the extra sugar for 3 minutes until they break down. Cool.
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Run a knife round each panna cotta, turn out and spoon over the sauce.
Keep an Eye on These
- Boil the agar for the full 2 minutes.
- Whisk the agar in while the milk is cold.
- Oil the moulds lightly so they release.
About This Recipe
It looks like the classic set cream and eats a little lighter, with a gentle coconut flavour and a clean wobble. Instead of gelatine, the set comes from agar, a seaweed-derived powder that dissolves only when boiled.
Whisk the agar into the cold milks before putting the pan on the heat, so it disperses evenly, then bring to a boil and simmer for 2 minutes. Do not skip the boil: agar that has not boiled does not set. The mixture will look thin and pourable, but it gels as it cools, and it sets firmer than gelatine, so you can turn the desserts out of their moulds.
A splash of vanilla and a little sugar sweeten it. Pour into six lightly oiled ramekins or small glasses and chill for at least 4 hours. The raspberry sauce is raspberries and sugar warmed until the fruit falls apart, then cooled. If the panna cotta is too firm, use a little less agar next time.
To Go With It
Fresh berries · Mint · Plant cream · Crisp biscuits
Storing Leftovers
Keeps for 3 days in the fridge, covered.
Common Questions
How long does Vegan Panna Cotta take to make?
15 minutes of preparation and 5 minutes of cooking, plus 4 hours 15 minutes of Chilling, so allow 4 hours 35 minutes from start to finish. The recipe serves 6.
Vegan Panna Cotta Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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